Pink Bourbon Colombia Flavor Profile Characteristics How to Brew Pour-Over Sharing

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FrontStreet Coffee Colombia Pink Bourbon Brewing Guide

Pink Bourbon is a hybrid of Red Bourbon and Yellow Bourbon. The success rate of hybridization is relatively low, making Pink Bourbon quite rare. It possesses strong disease resistance. While Yellow Bourbon and Red Bourbon have relatively stable cultivation characteristics, the new hybrid variety Pink Bourbon is more challenging to produce consistently. Due to the difficulty in cultivation, farm owners handle the processing with exceptional care. All washing and drying are conducted on rooftops, with freshly harvested fruits processed immediately, ensuring that the washed coffee exhibits exceptional flavor clarity.

The farmer who cultivates this FrontStreet Coffee Colombia Pink Bourbon is Gabriel Castaño. His farm, Finca La Granada, is located in the Acevedo region, the second highest altitude region in all of Colombia, reaching elevations of 1,800 meters.

Warm days and cool nights provide appropriate environmental stress factors for the coffee trees. The farm covers only 2 hectares, where Gabriel cultivates 8,000 Pink Bourbon plants. The rich flavors exhibited during cupping have increasingly enhanced Pink Bourbon's reputation.

This FrontStreet Coffee Colombia Pink Bourbon is processed using typical Colombian fully washed methods. After the cherries undergo screening to remove floating beans and are pulped, the parchment beans are fermented in concrete tanks to remove residual mucilage, a process lasting 24-36 hours. After fermentation, they are sun-dried for 15 days under UV-resistant plastic canopies.

FrontStreet Coffee Colombia Semi-Washed Pink Bourbon

Product Name: Pink Bourbon

Origin: Huila

Processing Method: Semi-washed

Altitude: 1,760m

Flavor: Juicy notes of grapefruit, blueberry, and sweet orange, with floral notes in the mid-palate and a persistent brown sugar finish.

Brewing Parameters

Dose: 15g; Water temperature: 90°C; Coffee-to-water ratio: 1:15; Brewing method:分段式萃取 (segmented extraction)

Use 32g of water for a 30-second bloom, then continue pouring to 125g before pausing. When the water level drops to just before exposing the coffee bed, continue pouring to 225g to complete the brew. Remove the filter cone when the water level drops to just before exposing the coffee bed (timing starts from the beginning of the bloom). Total extraction time: 2'00".

Flavor Profile: Initial notes of cherry tomato and citrus, with cocoa and subtle woody notes as temperature changes. Overall mouthfeel is notably clean.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473